Peel the eggs and cut them in half, lengthwise. Remove the yolks from the egg halves and place them into a bowl. Mash the yolks with a fork until they’re broken up
Add the mayonnaise, mustard, pickle juice, salt, and pepper. Stir to combine; the mixture should be mostly smooth.
Cut the sausage into rounds and brown in the skillet.
Spoon the mixture into a zip-top plastic bag and snip ¼ inch off of one of the bottom corners. Pipe the mixture into the egg white halves.
 Insert 1 round of Beasley sausage into each egg white half.
Sprinkle the eggs with paprika and chill in an airtight container until ready to eat. Serve with chives if you like.
